Principle: Gluten separated from durum whole meals or semolina by Glutomatic (Perten) is centrifuged to force wet gluten through a specially constructed sieve under standardized conditions. The percentage of wet gluten remaining on the sieve after centrifugation is defined as the Gluten Index. If the gluten is very weak all of the gluten may pass through the sieve, the Gluten Index is 0. When nothing passes through the sieve, the Index is 100.